Shrimp and Chayote with Black Beans
Shrimp and Chayote with Black Beans uses Ginger and fermented Soybeans as a background for this pairing of Shrimp and crisp Chayote slices.
Ginger, Chinese Salted Black Beans, Rice Wine, Shrimp, Chayote
as pert of a Chinese meal
peeled and deveined
cut into small ¼ inch slices
small Red Bell Pepper
sliced into strips
Salted Black Beans
Rice Wine or dry Sherry
Homemade Chicken Stock
heaped tsp. Cornstarch
mixed to a slurry with 3 tbsp. Water
Mix the cornstarch slurry with the chicken stock and set aside.
Put the black beans and sugar in a small bowl and mash to a paste, then stir in the rice wine, or sherry, and set this aside too.
Stir-fry the shrimp in 2 Tablespoons of oil and the sesame oil over high heat and remove to a bowl once pink.
Stir-fry the Chayote over high heat until the edges begin to crisp and brown then remove to the bowl with the shrimp.
Stir-fry the ginger shreds and the bell pepper until the latter begins to soften, then add the black bean mixture.
Once the black bean sauce mixture has reduced and thickened slightly, add back the shrimp and chayote.
Follow with the stock and cornstarch and continue to stir until the sauce thickens and coats all the ingredients.
Plate and serve hot.
Shrimp and Chayote with Black Beans https://sybaritica.me/shrimp-and-chayote-with-black-beans/